This is so easy, taste great and good for you, too!"This recipe is great. I make it often and without meat. Serve it with brown rice and crunchy noodles. Also use a variety of veggies, what ever I have on hand. Yummy!" - Sdmpaige
Yield: 4 Ready in 45 minutes
150 people trying soon
Verified by stevemur
|2 tablespoonsVegetable oil|
|4 stalkscelery; diagonally sliced|
|1 onion; thinly sliced|
|1/2 poundpork; or other meat|
|1 cupmushrooms; thinly sliced|
|1 green or red bell pepper; seeded and sliced thin|
|1 cupbean sprouts|
|1 cupBeef stock|
|2 tablespoonsSoy sauce|
|2 largegreen onions; diagonally sliced|
|salt; to taste|
|black pepper; fresh ground, to taste|
Chop Suey Preparation
Cut the pork (or other meat) across the grain into small, thin strips.
In a large, heavy skillet (cast iron works best) or in a wok, heat the oil over high heat until it is smoking hot. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.
Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through.
Add the bean sprouts and cook, tossing for 1 minute.
Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened.
Season with salt and pepper to taste, and serve over rice.
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